Comparison of taste mechanism of umami and bitter peptide from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology

C. Z. Li,Daqiao Yang,Li Li,Yueqi Wang,Shengjun Chen,Yao Zhao,Lin Wanling

Food & Function（2023）

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摘要

Key indicators of molecular docking related to taste intensity were specified in umami and bitter peptides to develop a rapid screening technique for taste peptides.

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关键词

fermented mandarin fish,bitter peptide,taste mechanism,electronic tongue technology

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